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home > recipes > beans / grains > crisp polenta with pesto and bocconcini
from Melbourne, Australia 200g instant polenta 20g (¼ cup) finely grated parmesan 20g butter 12 drained sun-dried tomatoes, halved 12 bocconcini cherries, halved Pesto 1 clove of garlic, crushed 1 cup firmly packed basil leaves 20g (¼ cup) finely grated parmesan 2 tablespoons pinenuts, roasted ¼ cup olive oil For pesto, process garlic, basil, parmesan and pinenuts in a food processor until finely chopped, then, with motor running, gradually add oil in a thin, steady stream until mixture forms a smooth paste. Season to taste. Bring 1 cup water to the boil in a saucepan and add a pinch of salt. Whisk in polenta in a gradual, steady stream, then add parmesan and butter and stir over low-medium heat for 5 minutes or until mixture comes away from side of pan. Spoon polenta into a greased, base-lined 18x28cm cake tin and cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours or until firm. Turn polenta out onto a board, cut into 3cm squares and place on a baking tray. Grill under high heat for 5-8 minutes or until beginning to brown, then turn over and grill for a further 3-4 minutes or until crisp. Cool slightly. Place a spoonful of pesto on each polenta square, top with a piece of sun-dried tomato and a piece of bocconcini and serve immediately.

Crisp Polenta with Pesto and Bocconcini


average rating = 5 stars(5.00001 comment available)
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keyword: crisp
keyword: polenta
keyword: pesto
keyword: bocconcini
ethnicity: italian
recipes for beans-grains
recipes by virender
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(posted January 3, 2003)

from Melbourne,
Australia

200g instant
polenta
20g (¼ cup) finely grated parmesan
20g
butter
12 drained
sun-dried tomatoes, halved
12
bocconcini cherries, halved
Pesto
1
clove of garlic, crushed
1 cup firmly packed
basil leaves
20g (¼ cup) finely grated parmesan
2 tablespoons pinenuts, roasted
¼ cup
olive oil

For
pesto, process garlic, basil, parmesan and pinenuts in a food processor until finely chopped, then, with motor running, gradually add oil in a
thin, steady stream until mixture forms a smooth paste. Season to taste. Bring 1 cup water to the boil in a saucepan and add a pinch of salt. Whisk in polenta in a gradual, steady stream, then add parmesan and butter and stir over low-medium heat for 5 minutes or until mixture comes away from side of pan. Spoon polenta into a greased, base-lined 18x28cm cake tin and cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours or until firm. Turn polenta out onto a board, cut into 3cm squares and place on a baking tray. Grill under high heat for 5-8 minutes or until beginning to brown, then turn over and grill for a further 3-4 minutes or until crisp. Cool slightly. Place a spoonful of pesto on each polenta square, top with a piece of sun-dried tomato and a piece of bocconcini and serve immediately.



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from Toronto, Ontario, Canada wrote:0  0

Purchased BOCCONCINI "pearls" for the first time and discovered your recipe by chance. Forgive me, but I put it all together and, not having polenta, tossed it with pasta. Esplendido! Thank you.
5 starsAugust 6, 2006


 
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